Grilled Pepperoni Fusilli

With Italian tomatoes, bell peppers and Kalamata olives

prep
5 MINS
cook
15 MINS
serves
4
prep
5 MINS
cook
15 MINS
serves
4

Ingredients

  • 500g dried baby spiral pasta (or short pasta of your choice)
  • 2 tablespoons olive oil
  • 100g thinly sliced pepperoni or salami
  • 1 clove garlic, crushed
  • 400g jar Providore Series Provincial Italian Tomatoes With Grilled Bell Pepper sauce
  • ½ cup Kalamata olives
  • Shredded parmesan cheese, for serving
  • Basil leaves, for garnish

Method

Step 1

Cook pasta following packet directions, drain and keep warm.

Step 2

Heat oil in a large frypan and cook salami until crisp. Add garlic and sauté for a further 20 seconds. Stir in Providore Series Sauce and bring to the boil. Stir in olives and pasta.

Step 3

Garnish with basil. Serve sprinkled with parmesan.


Tip

For a milder flavour substitute salami with a good quality smoked ham.